1, from a nutritional point of view: the shelf life of 45 days good, the shelf life of milk and its sterilization method, and sterilization methods directly related to the number of nutrients in the milk, in general, the shorter the shelf life of the milk, the sterilization of milk nutrient loss is less from the point of view of the nutritional aspects of drinking, is better than the shelf life of long milk.

2, from the point of view of preservation and convenience: shelf life of 6 months of good, shelf life of 45 days or less than a month of milk is mostly fresh milk, the transportation and sale of this kind of milk need to be preserved refrigerated, otherwise easy to breed bacteria lead to milk deterioration, and the shelf life of 6 months of milk due to sterilization is more thorough, only need to be placed at room temperature to save from the light can be, relatively speaking, more convenient to save.

3, from the sales price point of view: the shelf life of 6 months cheaper, shorter shelf life of the milk on the origin of the milk source, production process, transportation conditions, storage conditions have higher requirements, usually expensive, almost twice the price of the long shelf life of pure milk.